Beef & Lamb Meatballs with Tahini Sauce
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 meatballs
  • Tahini sauce:
  • ⅔ c tahini paste
  • ⅔ c water
  • 4.5 T white wine vinegar
  • 1 clove garlic, minced
  • pinch salt
  • Meatballs:
  • 1-2 pieces stale white bread (1.25 oz)
  • 10.5 oz ground or minced beef
  • 10.5 oz ground or minced lamb
  • 3 cloves garlic, minced
  • ⅔ c finely chopped flat-leaf parsley
  • 1 t salt
  • ½ t pepper
  • 2.5 t ground allspice
  • 1.5 t cinnamon
  • 1 egg
  • olive oil for frying
  • zest of ½ lemon
  1. Mix all ingredients for tahini sauce in a small bowl until smooth and set aside. If too thick, add a touch of water.
  2. Preheat oven to 400 degrees.
  3. Soak the bread in cold water until very soft. Squeeze out as much water as you can and crumble into mixing bowl.
  4. Add garlic, parsley, salt, spices, and egg, and mix well. Crumble in meats and mix with your hands until just incorporated. Do not overmix!
  5. Shape into balls the size of golf balls.
  6. Heat olive oil (about ¼ way up side of a medium cast-iron pan) over medium high.
  7. Fry meatballs in batches until brown, about 2-3 minutes per side. Transfer to paper towels when done.
  8. Arrange in single layer on oven proof dish. Bake for 10-15 minutes, or until cooked through. If baking with the tahini sauce, take out after 5 minutes, pour evenly over meatballs, and return for 10 minutes or until brown.
  9. When done, transfer to plates, pour tahini sauce over, and sprinkle with lemon zest. Nom!
Recipe by Food Final Frontier at